- 400g beef mince
- 1 small onion, grated
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- large pack parsley, leaves only, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 fennel bulb, finely sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp mayonnaise
- 1 lemon, cut into 6 wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 seeded buns
Combine the mince with the onion and half the parsley, then season. Shape into four burger patties about 8cm wide and 1cm deep. Heat a griddle pan over a high heat and brush each burger with the oil on both sides. When the pan is really hot, add the burgers and cook for 5 mins each side until charred and cooked through.
Meanwhile, prepare the slaw by combining the fennel, spring onions and carrot in a large bowl. Add the mayo and remaining parsley, then squeeze over the juice of two lemon wedges. Season well and set aside.
Halve the buns and griddle for 1-2 mins until griddle lines appear. Put the burger in the bun, top with the fennel slaw and serve with a lemon wedge for squeezing over.